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ETHIOPIA GUJI HAMBELA

Acidity

Bright, Elegant

Tasting Notes

Floral, Mandarin Orange, Orange Zest, Peach, Caramel

Body

Creamy

Product
Natural processing brings added sweetness and a soft, juicy character, while notes of ripe peach and caramel create a smooth and balanced finish. The result is an elegant Ethiopian coffee that combines vibrant citrus and fruit with a comforting sweetness.

Origin

Ethiopia

Farm

Small holder farm/Deri Kidame

Process

Natural

Polygon

Variety

Heirloom

Altitude

1,900-2,200 masl

Roast Level

Medium

Small holder farm/Deri Kidame

Grown by smallholder farmers in Hambela Wamena, West Guji, by Deri Kidame washing station. This naturally processed Ethiopian coffee showcases the floral and fruit-forward character the region is known for. At 1,900–2,000 masl, the coffee develops a bright and expressive cup with layers of floral aromatics, mandarin orange, and orange zest.

Brewing guide

Filter

Espresso

Milk

Dose

17 grams

Grind Size

Medium-fine (21–28 clicks MK4 / 14–18 C2)

Coffee Age

14–17 days, ideally

Water

255ml @ 90°C – 93°C

Target Time

2.5 – 3 minutes

To achieve exceptional coffee, prepare your clean brewing tools and be consistent with grind size (based on roast date/method), water quality, weight, ratios, and time. Remember, let your palate guide you to personalize the best recipe, so brew often and have fun!

Brewing Guide
coffee farm

SUSTAINABILITY & TRACEABILITY

Selective hand-picking, small-lot processing, and transparent premiums support long-term soil health and producer livelihoods. Each bag is traceable to plot and process date, ensuring the clarity you taste is matched by clarity in sourcing.

Ethiopia Guji Hambela

Floral, Mandarin Orange, Orange Zest, Peach, Caramel

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